Regardless of how you dress your wings, the key to making amazing chicken wings is to deep-fry them twice. I love them tossed in the dry rub seasoning listed below since they maintain their crunchy flavor. I have never understood those who bake wings in the oven; it's a guilty pleasure for a reason! You can also season the wings with Asian soy, BBQ, herb, or traditional buffalo-style hot sauce. If desired, serve alongside celery and ranch or blue cheese dressing.
Ingredients
- ground paprika: 2 Tbsp
- ground black pepper: 1 Tbsp
- chili powder: 1 Tbsp
- seasoned salt: 1 Tbsp
- cayenne pepper: 2 tsp
- ½ teaspoons onion powder: 1 piece
- ½ teaspoons garlic powder: 1 piece
- ground white pepper: 1 tsp
- mustard powder: 1 tsp
- vegetable oil: 2 cups (or as needed)
- peanut oil: 2 cups (or as needed)
- chicken wings: 2 pound
Metric Conversion
Stages of cooking
-
Make seasoning mix: Combine paprika, black pepper, chili powder, seasoned salt, cayenne pepper, onion powder, garlic powder, white pepper, and mustard powder in a bowl. Mix well.
-
Cook chicken: Heat 2 inches vegetable oil and peanut oil in a deep cast iron pot or heavy pot over medium heat to 300 degrees F (150 degrees C). Dry chicken wings thoroughly with a paper towel.
-
Fry chicken in 2 batches in hot oil, 4 to 5 minutes. Drain on a paper towel-lined plate.
-
Increase oil temperature to 350 degrees F (175 degrees C). Fry chicken in 2 batches in hot oil until skin is crispy and golden brown and meat is no longer pink in the center, 5 to 6 minutes. Drain on a paper towel-lined plate; transfer to a large bowl.
-
Sprinkle seasoning mix over chicken and toss to evenly coat.
